Effects of Carcass Maturity on Collagen Solubility and Palatability of Beef from GrainFinished Steers Academic Article uri icon

abstract

  • Samples from steers fed a highenergy diet for 185 days prior to slaughter were used to compare collagen solubility and palatability of beef from youthful and mature carcasses. Carcasses representing the two maturity classes were selected specifically to have similar levels of intramuscular and subcutaneous fat, but distinctly different maturity indicators. Under the conditions of this study, maturity class had no effect on sensory properties or shear force values of cooked rib steaks. Total collagen content of samples from the longissimus muscle was higher for mature carcasses, but maturity class means for percentage of soluble collagen were not different. The relationships of these findings to preslaughter feeding regimen and collagen metabolism are discussed. Copyright 1983, Wiley Blackwell. All rights reserved

published proceedings

  • Journal of Food Science

author list (cited authors)

  • MILLER, R. K., TATUM, J. D., CROSS, H. R., BOWLING, R. A., & CLAYTON, R. P.

citation count

  • 34

complete list of authors

  • MILLER, RK||TATUM, JD||CROSS, HR||BOWLING, RA||CLAYTON, RP

publication date

  • January 1983

publisher